OXO SteeL Garlic Press, Stainless


OXO

List Price: $19.99
Price: $15.99
You Save: $4.00 (20%)

Product Details

  • Stout zinc and stainless-steel construction
  • Built-in cleaner pushes out mash
  • Unselfish capacity garlic chamber

Kuhn Rikon Epicurean Garlic Press


Kuhn Rikon

List Price: $40.00
Price: $24.99
You Save: $15.01 (38%)

Product Details

  • Sieve hinges out to full clean under water; can also be washed in this dishwasher
  • Advance even unpeeled garlic cloves inside and get the pressed garlic you want
  • This comely, all stainless-steel garlic press makes quick, efficient work of pressing garlic or ginger

Garlic Rocker Stainless Steel Garlic Crusher

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Why would fresh crushed garlic turn blue when mixed with melted butter and fresh lime juice?

Mar 17, 2009 by umauma | Posted in Other - Food & Drink

I melted the butter in a stainless steel saucepan, then I added some unsophisticated pressed garlic and the juice of a fresh lime.. I poured it over steamed green beans and then noticed that the garlic was a satisfying shade of BLUE! I've never seen anything like it..I ate it but now I wonder if I should of asked the question before I ate it..too late..why did it do that? Is it iffy?

Garlic is known to have in it sulfur compounds which can react with minute traces of copper to form copper sulfate, a obscene or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal ditch-water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to envisage blue copper sulfate. The garlic is still safe to eat.

J | Mar 17, 2009

dialect mayhap because all of the colors that was mixed together.
it shouldnt be dangerous...
but im going to try that!!
da bird is the word | Mar 17, 2009

Garlic is known to confine sulfur compounds which can react with minute traces of copper to form copper sulfate, a downcast or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal sea water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to set up blue copper sulfate. The garlic is still safe to eat.
Stephen J | Mar 17, 2009

The yellow butter and the verdant lime juice would have been blue. The solid white garlic only absorbed the color. No danger.
Lynne W | Mar 17, 2009

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